Updated: Feb 16, 2021
My dad is crazy about coconut. The more the merrier, and now that I'm married and not close to home, I miss him terribly and I wish that I could make this coconut loaf cake for him every day. He would love it, although he's a diabetic. I have adapted this recipe to make sure it isn't overly sweet, and the coconut milk gives it that extra umpphh of coconut and creaminess. Just perfect for him. Give this recipe a go, it's one for coconut lovers.
Preparation time 20 minutes
Cook time 1 hour 5 minutes
Yields 10 slices
3/4 cup butter- softened
1 1/2 cup sugar
3/4 cup unsweetened coconut milk
1/2 teaspoon coconut essence
6 Tablespoons unsweetened shredded coconut- plus extra for sprinkling on top
1 3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
Preheat the oven to 160c. Line a loaf tin with parchment paper.
Use a large bowl, or set up a stand mixer with a paddle attachment.
Beat the butter and sugar together for 3-4 minutes, until light and creamy.
Add the eggs one at a time, then add the coconut essence.
In a separate bowl, combine the flour, baking powder and salt. Sift through.
Fold into the egg mixture, alternating with the coconut milk.
Pour into the lined loaf tin.
Sprinkle some extra shredded coconut over the top of the batter.
Bake the loaf for 1 hour and 5 minutes, until an inserted skewer comes out clean.
Cool before cutting into slices (if you can)